Chicken Shawarma Recipe

Kebab king chicken shawarma

  • serves 4
  • Easy

Take the classic kebab to the next level with spiced, juicy meat wrapped up with masses of garlic sauce, chilli, salad, pickles and even chips

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John Gregory-Smith says… Makhlouf, a tiny kebab shop in Beirut’s Armenian neighbourhood Bourj Hammoud, has the best chicken shawarma in the world. The meat is so well spiced and juicy. It’s wrapped up with masses of garlic sauce, chilli, salad and pickles. But the best bit is the chips in the wrap. They are kept warm in a tray under the chicken, soaking up all the meaty juices. For my version, I roast the chips with the chicken and then get wrapping. 

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Ingredients

MARINADE

  • ground cumin 1 tsp
  • ground coriander ½ tsp
  • lebanese seven-spice or baharat ½ tsp, see notes below
  • paprika 1 tsp
  • ground turmeric ¼ tsp
  • cider vinegar 1½ tsp
  • olive oil 1 tbsp
  • garlic 4 cloves, crushed
  • greek yogurt 55g

KEBAB

  • skinless chicken thigh fillets 500g
  • floury potatoes 300g, peeled and cut into chips
  • olive oil 1 tbsp
  • lemon ½, juiced

TO SERVE

  • lebanese garlic sauce or garlic mayo
  • flatbreads 4 large
  • Little Gem lettuces 2, shredded
  • flat-leaf parsley 2 large handfuls
  • gherkins and pickled turnips sliced, to serve
  • chilli sauce to serve

Method

  • Step 1

    Mix together all the ingredients for the marinade with lots of seasoning in a large bowl. Add the chicken and mix well. Cover and chill overnight.

  • Step 2

    When you’re ready to cook, heat the oven to 220C/fan 200C/gas 7. Put the chips into a mixing bowl, cover with cold water and soak for 5 minutes. Drain and pat dry with kitchen paper. Transfer to a roasting tray, drizzle over the olive oil and season. Mix and roast for 12 minutes until the chips start to soften.

  • Step 3

    Arrange the chicken thighs on a grilling rack. Remove the chips from the oven and turn. Place the grilling rack over the tray of chips and return to the oven.

  • Step 4

    Cook for 18-20 minutes or until the chicken is cooked through and tender. Slice the chicken into thin strips, squeeze over the lemon juice and toss.

  • Step 5

    To serve, spread the garlic sauce over the flatbreads. Top with the lettuce, parsley, gherkins, pickled turnips, chicken and chips. Drizzle over chilli sauce to taste.

Lebanese seven-spice and baharat are both Middle Eastern spice blends. You can buy lebanese seven-spice in Middle Eastern supermarkets. Buy baharat in larger supermarkets or make your own with our easy recipe here.


Recipes extracted from Saffron in the Souks by John Gregory-Smith (£25, Kyle Books)

safforn


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Nutritional Information

  • Kcals 517
  • Fat 18.2g
  • Saturates 4.6g
  • Carbs 51.8g
  • Sugars 5.5g
  • Fibre 6.3g
  • Protein 33.3g
  • Salt 1.5g
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